Fried Chicken Sandwich with Slaw and Spicy Mayo

I got my new Bon appetite Magazine and it was all about making the perfect sandwich. I made a few little twist but kept to the recipe.  It was Sunday, so I got a day off from my diet and invited some friends over to the “Test Kitchen”.  I brined my chicken the night before, just to give that sammy the edge on moisture.  It turned out great. The slaw has some heat to hit from the jalapeños, but well-balanced.

Spicy mayo and slaw

• 1 garlic clove, pressed or finely grated.
• 1/2 cup mayonnaise (I used the fake stuff).
• 1 Tbsp. of Tapatio hot sauce (use your favorite if you have one).
• 1/2 small red onion thinly sliced
• 1 jalapeño, thinly sliced.
• 4 cups thinly sliced cabbage
• 1/2 cup bread and butter pickle slices, plus one 1/4 cup of pickle juice (I used my hot homemade pickles).

Fried chicken and assembly

• 2 cups all-purpose flour
• 1 Tbsp. ground black pepper
• 1 Tbsp kosher salt plus more
• 1 cup of buttermilk.
• 2 skinless, boneless breast, halved crosswise
• Peanut or Vegetable oil for frying
• 4 white sandwich rolls
• 2 Tbsp. unsalted butter at room temperature

First thing to prep is the sauce and the slaw.  For the Spicy Mayo mix garlic, mayonnaise, and hot pepper sauce in a small bowl.  Cover and chill in fridge.

To make the slaw, toss onion, jalapeño, cabbage, pickles, and the pickle juice into a bowl.  Mix well in a large bowl cover and chill.

Fried chicken assembly

Whisk flour, pepper and salt into a small shallow bowl. Pour the buttermilk into the other bowl.  Working one piece at a time, dredge the chicken into the flour mixture, shake off excess.  Dip into buttermilk, allowing the excess buttermilk to drip into bowl.  Dredge again in flour mixture, shaking off excess.

As you do this process, make sure to pour wine for your friends so they make fun of you while making a mess.

Get the oil into your cooking pot or deep skillet.  Bring your oil to 350 degree temperature.  I like to use a thermometer, it the only way you can be sure of the actual temp.  Fry chicken until golden brown and cooked through, roughly 7 minutes.  Make sure to turn them so one side does not get overly brown.  Transfer to a wire rack set inside a baking sheet so you do not get yelled at by your wife for getting oil all over the place and having the “heckler” saying “Yeah” to everything she says.

Spread the butter on the rolls and broil them so they are nice and brown.

Build your sandwich with sauce, chicken, cabbage slaw and serve.

The chicken should be just as moist and juicy as can be if you brined it.  If you do not have time it is not the end of the world.  I cannot wait to do this with pheasant.

I hope you enjoy.  Give it a try, this one is a good one.  Back to the Gym for me.

Hunting Chef

2 Comments on “Fried Chicken Sandwich with Slaw and Spicy Mayo”

1. I loved this sandwich, too! Love that you made onion rings at the same time – what a great idea. Wish I would have thought of it myself 🙂

   http://www.foxeslovelemons.com/2013/04/fried-chicken-sandwiches-with-pickle.html

2. That is what I am talking about!! What an awesome sandwich!

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